Kittyz Kitchens

Ingredients: 1 tablespoon of ghee 3 cups of desiccated coconut 1 cup of milk powder 1 can condensed milk (395g) 1/3 cup sugar Few drops of food colouring   Methods: 1) In a pot or frying pan add ghee. Then, add desiccated coconut. Mix to combine and stir over low heat until desiccated coconut turns light brown. 2) Add milk and sugar and mix to combine all the dry ingredients. 3) Make a well and add half a tin of condensed and gently stir.  4) Pour a few drops of your favourite food colouring and add the rest of the condensed milk. 5) Keep stirring until the mixture starts to leaves the frying pan and the mixture rolls together and stiffen. 6) Transfer mixture into a greased cake tin or plate. 7) Set aside overnight and cut into desired shapes and sizes, the next morning. *And serve....!!!!!     

Ingredients: 1/2 cup coconut (fresh or desiccated) 1 teaspoon cardamom powder 1 cup semolina  1 cup of sugar 1.25 cups ghee 2.5 cups water 1/4 cup chopped almond flakes  Methods: 1) In a pot over medium heat, add water and sugar and stir until sugar particles have dissolved and bring syrup to boil. 2) In a kadai/ frying pan, add ghee and semolina. Stir and cook semolina until light brown. 3) Then, add coconut, cardamom powder and almonds. Ensure to stir. 4) Add the prepared syrup and keep stirring until syrup is completely absorbed. Cool completely and serve as prasadam or for dessert.   

Ingredients: 4 tablespoons olive oil Pinch of cumin seeds Pinch of black mustard seeds 400g crushed tomatoes  Pinch of asafoetida 6 cloves of garlic (crushed) 1/2 cm crushed ginger 4-5 chillies (chopped) 1/2 cup white vinegar 4 cardamom pods 4 cloves Salt to taste 3/4 cup sugar (may vary with your taste) 1 cinnamon quill Methods: 1) In a heated pot over medium-to-low heat, add olive oil. Add and splutter cumin and black mustard seeds. Also, add ginger and garlic and saute' till light brown. Also, add cloves, cardamom pods and cinnamon stick. 2) Pour white vinegar and sugar. Stir until sugar has completely dissolved. 3)  Add the crushed tomatoes, salt to taste, asafoetida and chillies. Stir all the ingredients and cook for 15 minutes for a thick consistency. Ensure to stir, occasionally. 4) Cool completely and served with your favourite dishes.    

Ingredients: 3 cups hot water 1 cup lukewarm water 4 tablespoons milk 2 tablespoons sugar 2 black tea bags  1 cm crushed ginger Methods: 1) In a pot, over medium heat add 3 cups of hot water and also, add the crushed ginger. 2) Add two tea bag and bring to boil. 3) In a mixing bowl, add lukewarm water and milk. Ensure to mix well. 4) Add milk once you have achieved the desired strength of the tea. 5) Also, add sugar and stir. 6) Bring tea to boil, reduce heat and simmer for 1-2 minutes. *Serve immediately with your favourite snacks.  

Ingredients: 36 chillies Pinch of cumin seeds Pinch of fennel seeds Pinch of black mustard seeds Pinch of asafoetida 1/2 teaspoon sugar Salt to taste 10 cloves of garlic 10-15 curry leaves 3 tablespoons water (room temperature) 4 tablespoons olive/canola oil   Methods: 1) In a blender bowl, add chillies, garlic, salt, sugar and water and blend into a smooth paste. 2) Add oil in a heated pot.  3) Add cumin, black mustard and fennel seeds and splutter. Also add the curry leaves. 4) Add the chilli paste and cook over medium-to-low heat. Ensure to stir occasionally until oil starts to ooze. 5) Cool completely and serve with your favourite dish.    

Ingredients: 3 teaspoons ghee Pinch of cumin seeds Pinch of black mustard seeds 10-15 curry leaves 1/2 s plit peas or toor dhal (washed and soaked for an hour)  1/2 cup rice (washed) 5 cloves of garlic (crushed) 1/2 onion (finely chopped) 1/2 cup mixed vegetables  1.5 teaspoons turmeric powder Pinch of asafoetida Salt to taste 1 chilli (may vary with your taste)  5 cups of water warm A handful of coriander leaves (finely chopped) Methods: 1) In a heated pot, add ghee. Then, add cumin and black mustard seeds and splutter. Add onions and garlic and saute' until light brown. Also, add curry leaves. 2) Add rice and dhal,  turmeric powder, salt to taste and asafoetida. Stir and cook for 2-3 minutes. 3) Add water and mixed vegetables, stir and cook for half an hour or until rice and dhal has cooked. Ensure to stir, occasionally. 4) Finally, top-up with coriander leaves. *Serve warm with pickles or chutney.  

Ingredients: 1 eggplant (purple eggplant) 1.5 cups chickpeas flour 1 cup of water 5 cloves of garlic (crushed) 1 chilli (crushed) 1 teaspoon baking powder 1 teaspoon cumin powder Pinch of asafoetida Salt to taste 2 cups canola oil for frying Methods: 1) In a mixing bowl, add chickpeas flour, water and mix to combine. 2) Then, add garlic, chilli, baking powder, cumin powder, asafoetida and salt to taste. Mix to combine and set batter aside for 10 minutes. 3) Chop eggplant into circles and dip into the batter 4) Heat canola oil in a frying pan and fry coated eggplant until golden brown. *Serve eggplant bhajia warm and crispy with tamarind chutney.